Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Thin chocolate tablet molds


Recommended Posts

At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.

 

But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.

 

Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially? 

 

Thanks!

Link to post
Share on other sites

I have seen some US makers producing thinner bars, but they tend to be bean-to-bar chocolatiers with most likely custom molds. Why selection is limited usually boils down to supply and demand. I was looking for a 50 gram bar mold, lots of options out there but only 2 that fit my needs for proportion, depth, ease of cleaning, and visual appeal. I plan to order custom so I can get exactly what I want. 

Link to post
Share on other sites
  • Similar Content

    • By no10
      Hello eGForums,
       
      I'm curious if anyone has purchased these ganache and caramel ruler bars (https://www.tcfsales.com/products/658-ganache-and-caramel-ruler-bars-set-of-2-ea/) from TCF before or has experience with this company? Are they a reputable company?
       
      It costs $87.96 (not including shipping) to purchase 4 stainless steel square bars, measuring 1/2" x 1/2" x 15" L, which seems like a reasonable price relative to other companies. Correct me if I'm wrong. Does anyone suggest other companies to purchase bars from?
       
      On a related topic, I know that a possibly more affordable alternative would be to visit a local metal fabricator and purchase metal bars from them. My concern is purchasing bars that are made from an alloy and finish that is 'food-safe'. Does anyone know what grade/alloy and finish of stainless steel is 'food-safe'? Does anyone know what grade/alloy and finish of aluminum is 'food-safe'?
       
       
    • By no10
      Several of Greweling's recipes call for the use of a round piping tip. I'm not familiar with what sizing system he's using. When he says to use a "no. [integer] round tip", what does the [integer] correspond to in millimeters or inches? For example, what is the diameter of a no. 3 round tip used by Greweling?
    • By Darienne
      I own a particular Tomric mold, Disc no# I-2023:.16" x 1.30 (dia) .14 oz/4g. 30 cavity.   It's been so long since I actually worked with chocolate and this is for mixing in an isolate pharmaceutical and so I need to get it right.  I'm not functioning as well as I would wish and am asking for help. 
       
      I need to make 25 discs in this mold.  Can someone please tell me how much chocolate I should use.   Does the blurb after the disc number mean that each cavity holds 4 g.?
       
      Thanks. Oh I don't have a scale which registers much less than 4 g.  It's an inexpensive Starfrit and we use it to weigh the dogs' food. 
    • By aussiebarracuda
      Having a suprisingly difficult time trying to track some down in melbourne. Anyone seen someone who stocks them?
    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...